Degree of amidation (DA)
{"Image DocumentName": "Degree of amidation (DA)", "Image ImageDescription": "Most commercial LM-pectins are amidation. DA values range from 15-20% Amidation causes the pectin to gel at higher temp. compared to a nonamidated pectin under the same conditions, and less Ca2+ is needed. Amidation has a positive effect on gel strength.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}